Fresh liquid cultures of L. oenos ER1A and EY2D provide rapid and complete malic acid to lactic acid reduction to balance and soften wine.
ER1A and EY2D perform well in conditions of low pH and cool cellaring. Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother lactic acid. Other flavor improvements including vanilla and buttery notes.
Natural occuring malic acid bacteria on fruit may be of inferior quality or quantity to complete malo-lactic fermentation. Suitable for pH of 2.9 or greater and cellar temperatures as low as 55 deg F. Dosage is one pack per 5-10 gallons of wine. Add towards end of primary fermentation. 125 mL.

* It is not recommended to do a ML fermentation on wine kits as many wine kits contain mostly malic acid.